Yogurt & Muesli

This was a favorite breakfast in Thailand that we brought back and have been enjoying. Muesli is huge in Europe as well! It’s healthy and full of flavor

Ingredients

  • Grain flakes, for example rolled (flaked) oats, wheat flakes, rye flakes, etc.
  • Dried fruit
  • Nuts and seeds, whole or chopped, to taste
  • Milk
  • Yogurt
  • Fresh fruit, if desired

Basic Muesli Recipe

  1. 4 cups rolled (flaked) grain (barley, oats, rice, rye, or spelt)
  2. 1/2 cup (65 grams) sunflower seeds (hulled)
  3. 1/2 cup (32 grams) pepitas (pumpkin seeds)
  4. 1/2 cup (72 grams) sesame seeds
  5. 1 cup (95 grams) almonds, roughly chopped
  6. 1 cup (230 grams) dried fruit, chopped
  7. 1 tsp (2.6 grams) cinnamon, ground
  8. Fresh fruit, to serve
  9. Plain yogurt, to serve

What are the nutritional benefits of muesli?

  • Muesli typically has less sugar and calories than most breakfast cereals on supermarket shelves.
  • It's high in fiber and whole grains, which regulate the digestive system, are filling and can aid in weight control.
  • Muesli is a potent source of antioxidants.
  • The addition of nuts provides a great source of protein and omega-3 fatty acids (especially walnuts).
  • Milk or dairy alternatives that usually accompany muesli is a source of dairy and protein.

Pecan Pie

Who doesn’t love Pecan Pie during the holidays?? Add this to your Christmas Menu and everyone will love it! Well this healthy alternative will leave you feeling less guilty and it’s better for your body!

Healthy Cooking: Pecan Pie
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Ingredients:

  • 1 cup of light brown sugar
  • ¼ cup of white sugar
  • ¼ cup of coconut oil
  • 3 eggs
  • 1 tablespoon of all purpose flour
  • 1 tablespoon of 2% milk
  • 1 teaspoon of vanilla extract
  • 1 cup of chopped pecans

Directions:

  1. Preheat oven to 400 degrees
  2. In a large bowl, beat eggs until foamy, and stir in coconut oil. Stir in brown sugar, white sugar, and the flour; mix well. Then add the milk, vanilla, and nuts
  3. Pour into an unbaked 9” pie shell. Bake in preheated oven for 10 min at 400 degrees, then reduce temperature to 350 degrees and bake for 30 minutes or until done.

Chocolate Chip Cookies

Healthy Cooking: Cookies
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Go ahead indulge and have two- 88 calories per serving! We made these this past holiday season to show gratitude to small businesses in Mobile that allow us to set our business cards out and every Christmas we deliver cookies

Ingredients

  • 2 1/4 cups all-purpose flour (about 10 ounces) 
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup packed light brown sugar
  • 3/4 cup granulated stevia
  • 1/2 cup butter, softened (smart balance)
  • 1 teaspoon vanilla extract
  • 2 large egg whites 
  • 3/4 cup semisweet dark chocolate chips
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
  3. Combine stevia and brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.
  4. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.

 

Peanut Butter Pie

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As we get closer and closer to Thanksgiving, many of you are preparing to enjoy a slice of pumpkin or even sweet potato pie. But it's time to broaden your dessert horizons.   We are showing you how three ingredients and less than ten minutes may transform how you do dessert. Did we mention its no bake?

 Ingredients:

  • 1 (8 ounce) package low fat cream cheese
  • 1 1/2 cups baking stevia
  • 1 cup peanut butter
  • 1 cup almond milk
  • 1 (16 ounce) package sugar free frozen whipped topping, thawed
  • 2 (9 inch) prepared reduced fat graham cracker crusts
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Directions:

  1. Beat together cream cheese and stevia. Mix in peanut butter and almond milk. Beat until smooth. Fold in whipped topping.
  2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm 

Apple Cinnamon Slices over Frozen Greek Yogurt

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Ingredients:  

Apple Cinnamon Slices

3 medium apples, peeled & sliced thin {I used Pink Lady}

1/2 tsp. cinnamon

4 tsp. brown sugar ( brown sugar-stevia)

2 graham crackers, broken into small pieces

 

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Directions

Peel the apples & slice them into thin pieces.  Sauté them in a large skillet (you can add a 1/2 T butter, if desired), along with cinnamon and brown sugar until slightly tender and caramelized. 

I used the Frozen Greek Yogurt from Ben & Jerry's with this recipe. Very high in sugar, so moderation is key :)

Remove from the heat and then chill until ready to use.  You don’t want to add hot apples to ice cream… that doesn’t work out so well!

Key Lime Pie

 Key Lime Pie- YUMMY! :) 

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Ingredients:

1 tablespoon wheat germ

2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)

16 ounces light or fat free cream cheese, room temperature

1 cup plain greek yogurt

1 cup whole milk Cottage Cheese

3/4 cup Key lime juice (fresh or bottled)

2 tablespoons no sugar added vanilla extract

1/4 cup hot water

2 limes, zested, divided

3 envelopes unflavored gelatin (recommended: Knoxx brand)

3/4 cup boiling water

Special Equipment: 9.5 deep pie plate 

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Directions:

Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.

In the bowl of an electric mixer, beat the softened cream cheese, greek yogurt, cottage cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.

Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the freezer for 1 hour or until firm. Serve.

CINDY'S BANANA CREAM CHEESE BREAD

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CINDY'S BANANA CREAM CHEESE BREAD

FILLING:

  • 1 CUP GREEK YOGURT
  • 1/4 CUP STEVIA 
  • 4 OUNCES GREEK YOGURT CREAM CHEESE, SOFTENED
  • 1 EGG

BREAD:

  • 3 CUPS WHOLE WHEAT FLOUR
  • 2 TSPS BAKING SODA
  • 1/2 TSP SALT
  • 2 CUPS BAKING STEVIA
  • 1 CUP SMART BALANCE BUTTER, MELTED
  • 1/3 CUP BUTTERMILK SUBSTITUTE 

(It only takes five minutes to prepare. 1 cup of milk, 1 tablespoon of white vinegar or lemon juice. Place the tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add the milk into the measuring cup to the one cup line. You will then need to let it stand five minutes. Then use as much that the recipe 

calls for)

(15 OUNCE ) MASHED BANANAS ( ABOUT 4 AVERAGE BANANAS)

4 EGGS

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DIRECTIONS:

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 2 ( 9X5 INCH ) LOAF PANS. SET ASIDE.

COMBINE ALL FILLING INGREDIENTS IN SMALL BOWL. BEAT AT MEDIUM SPEED, SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SET ASIDE.

COMBINE FLOUR, BAKING SODA, AND SALT IN MEDIUM BOWL. COMBINE 2 CUPS STEVIA , MELTED BUTTER, BUTTERMILK SUBSTITUTE, BANANAS AND 4 EGGS IN LARGE BOWL. BEAT AT LOW SPEED, SCRAPING BOWL OFTEN, UNTIL SMOOTH. CONTINUE BEATING, GRADUALLY ADDING FLOUR MIXTURE AND SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SPOON 1/4 ( ABOUT 2 CUPS ) BANANA BATTER INTO EACH LOAF PAN. CAREFULLY SPREAD 1/2 OF FILLING MIXTURE OVER BATTER IN EACH PAN. TOP EACH WITH REMAINING BATTER. CAREFULLY SPREAD BANANA BATTER TO EDGE OF PANS. BAKE 65 TO 70 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL 10 MINUTES; REMOVE FROM PAN. COOL COMPLETELY


Squash Pie :) YUMMY!

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Ingredients:

6 medium yellow squash, sliced

1 stick smart balance butter

1/2 cup all-purpose wheat flour

1 cup baking stevia

1 tablespoon lemon extract

3 eggs

Three 9-inch prepared frozen pie shells, defrosted

Directions:

Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.

Preheat the oven to 350 degrees F.

Transfer the squash to a blender. Add the smart balance butter and wheat flour and blend until pureed. 

Add the stevia, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.

Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.


Greek Yogurt Crumb Cake

This crumb cake will definitely be a crowd pleaser! I made this last night for a dinner party and my husband begged our guests to take some with them so he wouldn't be tempted to eat the whole pan :)

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Ingredients:

  • 4 1/2 cups of flour ( I used almond flour for a gluten free dessert)
  • 2 cups of baking stevia
  • 1 cup of dark brown sugar ( I used stevia brown sugar mixture)
  • 1 tsp of sea salt
  • 1 tsp of ground cinnamon
  • 1 tsp of allspice
  • 4 cups of smart balance butter spread
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp of baking soda
  • 1 cup of plain greek yogurt
  • 3 Eggs
  • Confection Sugar or baking Stevia for a light dusting

Directions:

1. In a large bowl mix together 2 cups of flour, 1/4 cup of baking Stevia, the brown sugar, 1/2 tsp of sea salt,  the cinnamon, and allspice. Mix well. Using a fork, mix in 2 cups of melted smart balance butter spread until crumbly and set aside. 

2. Preheat oven 350 degrees. Spray with cooking oil a 11x15 glass cooking dish. 

Using an electric mixer, cream the remaining 2 cups of melted smart balance butter spread at high speed. Gradually blend in the remaining 2 cups of baking Stevia. Beat until fluffy. Increase the mixer and blend in 1 egg at a time. Beat in the vanilla, 1/2 tsp of sea salt, and baking soda.

3. Lower the mixture speed to low; gradually beat in 1 1/4 cups of flour. Mix in 1/2 cup of plain greek yogurt until blended together. Mix in remaining 1 1/4 cups of flour and 1/2 cup of greek yogurt.

4. Pour in to prepared glass baking dish. Spread evenly and then top with Crumble evenly over the batter. Bake until cake feels spongy and a toothpick inserted comes out clean. Approx. 40 minutes

5. Let cool, dust with Confection sugar or Baking Stevia. Cut into squares and ENJOY!

Cindy's Chocolate Chip & Walnut Cookies

Ingredients:

Ingredients

2 1/4 cups wheat flour

1 teaspoon baking soda

1 teaspoon sea salt

1 cup (2 sticks) butter, softened (smart balance)

3/4 cup granulated stevia

3/4 cup packed stevia/brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) Dark Chocolate Morsels

1 cup chopped walnuts

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and sea salt in small bowl. Beat butter, stevia, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Cindy's Healthy Pumpkin-Cheesecake Bars

Cindy's Healthy Pumpkin- Cheescake Bars

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INGREDIENTS:

  • 6 tablespoons smart balance butter melted and cooled
  • 1 3/4 cups stevia
  • 3 large eggs
  • 1 1/2 teaspoon pure vanilla extract
  • 1 cup canned pure pumpkin
  • 1/3 cup water
  • 1 3/4 cups all-purpose wheat flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 kosher salt
  • 1 package (8 oz.) fat free or lite cream cheese, at room temperature

DIRECTIONS:

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1. Preheat oven to 350°. Line a 10x 15 inch baking pan with non-stick foil or parchment paper and spray with non-stick cooking spray.

2. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups stevia  until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and 1/3 cup water until well blended.

3. In another bowl, mix flour, pumpkin pie spice, baking soda, baking powder, and salt; add the dry ingredients into the butter mixture until and combine until well blended. Spread batter evenly into the prepared pan

4. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, remaining 1/4 cup sugar, and remaining ½ teaspoon of vanilla until smooth.

5. Drop cream cheese mixture in evenly spaced portions over the pumpkin batter. Pull a knife tip through filling to swirl slightly into batter.

6. Bake in a 350° oven until center of the pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars.

Cindy's Homemade Bread Pudding

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Cindy's Healthy Bread Pudding

Ingredients

6 slices of 1 day old Whole Grain Bread or Wheat Bread

2 cups of Skim Milk

2 Tablespoons of Butter or Margarine (melted)

4 Eggs (Beaten)

3/4 cup of baking Stevia

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 cup of raisins (optional)

Preheat oven 350 degrees

Break bread into small pieces into an 8" square glass baking dish

Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over break, and lightly push down with a fork until all the bread is submerged

Bake in oven for 45 minutes

Enjoy and share with others!

Cindy's Fat Free Sugar Free Cheesecake

Cindy's Fat Free Sugar Free Cheesecake

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Ingredients:

1 block of fat free cream cheese

½ tub fat free cool whip

½ tbsp. vanilla extract

1 reduced fat graham cracker crust

12 packets of splenda or stevia

Directions:

Mix ingredients together and pour into pie crust. Chill and ENJOY!